|Mr G, my taster, totally approves of the cranberry and chocolate combo|
This cup muffin makes a convenient breakfast in a cup , more so when breakfasty things like oats and horlicks are involved. Buttermilk was used in place of butter which gave the cake its moisture and cause the baking powder to go into hyper-drive.
If you should be short of buttermilk like I was, simply add 1 Tbsp of lime/lemon juice to every cup of milk, stir and let it sit for at least 30 minutes. Cider vinegar would do nicely as well. For this recipe, I used 2 Tbsp of lime juice with 2 cups of milk, stir , sit and use it as needed.
Adding chocolate buttons is an exaggeration ( what with cranberries and horlicks ) but life needs some good surprises now and then. Just like Good Friday, goodness and surprise is an added bonus to an otherwise ordinary life.
225g plain flour
100g brown sugar
1 Tbsp baking powder
40g porridge oats
Pinch of fine salt
2 eggs, beaten
175ml vegetable oil
Big chocolate fondue buttons
Makes 20 cup muffins.
Preheat oven to 170C. Prepare 20 small-medium sized cups.
In a big bowl, mix flour, sugar, baking powder, horlicks, oats and fine salt. Set aside.
In a mixing bowl, whisk buttermilk,eggs and oil until combined.
Add dry ingredients and stir to combine.
Finally fold in cranberries.
Scoop batter into cupcakes, making it only half full.
Put 5 chocolate buttons into each cup. Push buttons halfway into the batter with a skewer.
Bake at 170C for 26-30 minutes until skewer comes out clean.
Cool for 10 minutes before eating.